Course:FNH200/2014w Team11 Pickling

From UBC Wiki
Fresh Cucumber
Cucumber nutrition

Introduction

For our project, we have chosen to conduct an in-depth analysis on pickled cucumbers. Formally known as the “pickled cucumber” and informally as the “pickle,” pickles are not only a widely used condiment around the globe, but also an enjoyable snack and scientifically intriguing food for all. We chose to explore pickled cucumbers because each member in our group enjoys eating this snack. At a basic level, a pickled cucumber is a cucumber that has been “pickled” in a solution and then left to ferment for a period of time. Although this sounds simple, the pickled cucumber is surprisingly, a very intricate food item! But wait, what is pickling exactly? We had this question along with many others. A few of the questions we aim to investigate are:
1) Is a pickle the same thing as a cucumber?
2) How long does it take for a cucumber to become a pickle?
3) Pickles are always swimming in this gross liquid…is that really necessary?
4) Can I make my own pickles?
5) Is it possible to eat too many pickles?
So many questions, what a pickle! The goal of this wikipedia page is to further our knowledge and deepen our understanding of pickled cucumbers.

The Cucumber

Fresh Cucumber

One of the members of the gourd (Cucurbitaceae) family, the cucmber, or scientifically known as the Cucumis sativus grows on a creeping vine that plants its roots in the ground before growing up structures like trellises.[1] It grows by wrapping around the supports with thin, spiraling tedrils. [2] The plant has large leaves that form a canopy of the fruit. The fruit of the cucmber is usually cylindrical and usually 90% water based. The cucmber is orginally from Southern Asia, but now it can be found on most continents. According to the Food and Agricultre Organization of the United Nations, China produced at least 60% of the global output of cucmers in 2005. In human cultivation, the varieties of cucmbers are classified into three main varieites: “slicing”, “pickling” and “burpless”. [2]

History

Cucumber is one of the oldest vegetables continuously cultivated by humans – it is believed to have originated in India upwards of 3000 years ago.[1] They were known in ancient Egypt, and subsequently loved by the ancient Greeks and Romans.[2] Our modern English word comes from the Latin cucumis. [3]Most of the types of cucumbers we know today originated approximately 400 years ago.[3]

Types of Pickles

Slicing

Slicing

Cucumbers grown to eat fresh are called “slicing” cucumbers. [4]They are mainly eaten in the unripe, green form, since the ripe yellow form normally becomes bitter and sour. [4] Slicers grown commercially for the North American market are generally longer, smoother, more uniform in color and have a much tougher skin. [4]

Burpless

Burpless

Burpless cucmbers are sweeter and have a thinner skin than other varities of cucumber, and are reputed to be easy to digest and have a pleasant tatse.[4] These cucmbers are oftn found in grocery markets, shrink-wrapped in plastic.[4] They are marketed as “burpless” because the seeks and skin of other varieties of cucumbers are said to give some people gas. [4]In terms of taste, most people report a mild, almsot watery flavor or light melon taste, while a small but vocal minority report a highly repugnant taste- some say almost perfume-like. [4]

Pickling

Pickles

The last variety of cucmber is pickling, the focus point of our project.[4] Briefly stated, cucmbers can be pickled for flavor and longer shelf-life. Although any cucumber, and other types of foods such as tomatoes and eggs, can be pickled, commercial pickles are made from cucumbers specially bred for unifromity of length-diameter ratio and lack of voids in flesh. [4]Compared to slicing pickles, these pickles tend to be shorter, thicker, less regularly shaped, and have bumpy skin with tiny white or black dotted spines.[4]

Cut

Person 1: “I want to put my pickle on a hot dog!”
Person 2: “...but I want to eat my pickle as it is!”
Person 3: ”I want to put my pickle in a sandwich!”
Everybody likes to enjoy pickles differently, that’s why there’s many different cuts of pickles! If you want to put your pickle on a hot dog, you might want to buy or make pickle relish (if you want to make it at home, here’s a great recipe! http://www.pickyourown.org/pickle_relish.htm).
If you want to eat your pickle as it is, you could eat them ‘Gherkin’ style, in halves, in spears, sticks or as a whole! Even if you want to put them in a sandwich, you can cut them into lengthwise slices. There’s a cut of pickle for everyone! http://www.thenibble.com/reviews/main/condiments/pickles/pickle-glossary.asp

Pickle Processing


Video: How to manufacture pickles

Harvesting

Testing and Inspection

Mature cucumbers are harvested by farmers, and transported to factories and manufacturers by trucks that contain refrigerators used for preserving cucumbers from rotting. [5]The refrigerators help cucumbers keep fresh in either appearance or flavor. When cucumbers arrive at receiving stations, they are conveyed to cleaning station where excessive roots and stems are cut and dirt on the surface is washed.[5]The cleaning process can further eliminate bacteria, which ruins pickle products. Then, clean cucumbers are inspected and divided into different groups according to their sizes.[5]Finally, the cucumbers that meet the standard for pickling are stored in huge chillers and wait for being processed.[5]

Fermentation

Though there are many methods used for picking, such as pasteurization and refrigeration, most of the factories use fermentation to transfer cucumbers to pickles because of longer shelf life. During fermentation, all cucumbers are poured into a big, air-tight fibre-glass tank, which can hold approximately 40,000 lb cucumbers.[5] The tank is sealed during storage when anaerobic bacteria function in breaking down sugars and producing alcohol (ethyl alcohol) and carbon dioxide.[5] In the mean time, the tank is degassed to avoid the adverse effect of carbon dioxide. It might take up to 21 days for fresh cucumbers to become pickles in the tank.[5] The old-fashion way to ferment cucumber is to expose tanks under sunlight outdoors with open top, which requires quite high concentration of salt in brine solution. The amount of salt should not be reduced in fermented pickles because proper fermentation depends on the correct proportions of salt and other ingredients.Soft water usually used since hard water can discolour the pickles, particularly if it has a high Iron content. [6] Concerning about the ecological and economic factor, the modern fermentation is designed to work in a closed tank which is filled with purging nitrogen gas. [6] The purging gas allow the fermentation of pickles to function under low pressure, which significantly decreases the concentration of salt in brine solution required for pickling. [6] Normally, 10 percent of salt in brine solution will result in a final equilibrium concentration of 4% NaCl throughout the cucumbers and brine.[6] Additionally, purging gas also contribute to maintain anaerobic condition and eliminate the by-product of fermentation, gas CO2 which is associated with destructive gas pockets in cucumbers. Cucumbers that are preserved by this method, have the longest shelf life comparing with the other methods.These are called "processed" pickles, and they last up to 2 years. [6]

Testing and Packaging

After fully fermented, pickles are conveyed to cutting station where pickles are cut to pieces or slices according to markets’ need.[5] The cutting station is followed by packaging process. [5]Pickles are normally put into glass jars by specifically designed packaging machines, which can put same amount of vegetable into jars. [5]The next stage is to fill the jars that contain pickles with liquor, which is made up with salt, vinegar, and other spices.[5] In order to increase the shelf life of pickles, the jars that hold pickles and preserving liquor are pasteurized.[5] The pasteurization is important because there might be spoilage and contamination during packaging while almost all microbial organisms including the acetic acid-tolerant bacteria and enzymes are either killed or inactivated.[5] The final step is to vacuum pack the pickle jars. [5]Air in the jar is removed before the jars are sealed. [5]Along with that, steam produced by pasteurization remains in the jar which creates a vacuum that reduces the amount of free oxygen present in the jar when the steam get cooled and condensed.[5] The finished products are sent to a labeling machine. Label and dates are affixed on the jars before the products are shipped to local stores.[5]

Labelling

  • The labelling requirements are the same for pickles are the same as every other product. The label must contain:
  • Common name
  • Net Quantity
  • Name and address of person responsible for the product
  • List of ingredients
  • Nutrition facts table
  • Durable life date, although I do not think ice cream needs a best before date since it can last for more than 90 days in the freezer
  • Bilingual labelling


Let’s take a look at the ingredient list of two varieties of Vlasic Pickles. The first, is Farmer’s Garden by Vlasic Bread & Butter Chips and the second is Farmer’s Garden by Vlasic Kosher Dill Spears.

Bread and Butter
Bread and Butter nutrition
Kosher dill
Kosher dill nutrition

Other Preservation

Depending on the manufacturer, conversion of the cucumber into a pickle can be done in one of three ways: fermentation, pasteurization, and refrigeration. Above, we have discussed the fermentation method. Now, we will address the other two methods.

pasteurization

In this method, the cucumbers are bottled and then exposed to very high temperatures for a set amount of time, which in theory, effectively kills all of the natural bacteria that may be present. [7]These sterilized cucumbers can then be further processed into pickles. This method of production results in pickles that have a shelf life of only a few months.[7]

refrigeration and acidification

Being the most common home-pickling process, it requires a combination of refrigeration, vinegar, or alcohol to kill bacteria that could spoil the pickles.[7]The acid changes the texture of the pickle, and, overtime, can turn it mushy. [7]Also reffered to as “fresh pickles”, they retain their bright coloration, and are particularly crisp, crunchy, and fresh tasting! [7]These pickles depend on the cold temperature and vinegar solution to prevent spoilage. While they are much faster to manufacture, they have a much shorter shelf life.[7]

Chemicals and Physical Properties

Brine

pickle brine

Brine means literally salty water. It is necessary to prevent pickle from rapid decomposing, and for process of fermentation.[8] The salt , sodium chloride(NaCl) is actually play a important role in both the fresh and fermented pickling processes since it extract the excess water from fruits and vegetables as well as unlocking flavorful juices.[9]Moreover, it act as enhancing flavor.[9]

Lactic Acid Bacteria

lactica acid bacteria

Unfermented cucumbers have lots of micro – organisms, and it makes the cucumber decomposed within 10 days even in refrigerator.[8] Yet, decomposing can be prevented through the process of pickling, which let Lactic acid bacteria grow over and inhibit growth of undesirable bacteria.[8] Lactic acid bacteria is the desirable bacteria for pickles in process of fermentation and preservation.[8] In terms of chemical properties of lactic acid, it can lose a proton from the carboxyl group, producing the lactate ion CH3CH(OH)COO−.[10] Its pKa is 1 unit less, which means lactic acid deprotonate 10 times more easily than acetic acid does.[10] Thus, its pH is pretty low(almost 4~6) so that bad bacteria is hard to survive, but good bacteria is not.[8] Therefore, pickle is able to be preserved for long period. Moreover, lactic acid bacteria is also used with salt since it has salt-tolerant function but other bad bacteria does not.[11]

Vitamin K

Basically cucumber contains various nutrient including Vitamins and minerals[12]

nutrient table of cucumber

According to the graph above, large amount of vitamin k is included. Vitamin k plays a vital role such as building strong bones, preventing heart disease as well as blood clotting.[13] There are three types of Vitamin K(K1,K2,K3).[13] Vitamin K 1 is usually found out in vegetables, and helpful for blood clotting.[13] Vitamin K 2 is made by fermented foods, and contributes to reinforce blood vessel and bones.[13] Vitamin K3 is called as menadione, and it is possible to make toxicity, so consume of it is not recommended.[13] Pickles contain vitamin K2, and it is well-known as anticancer ingredients. Vitamin K2 (menaquinone) has been shown to safely suppress growth and invasion of human hepatocellular carcinoma, a common and deadly form of liver cancer.[14] Since it has unique mechanism which is so-called ‘oncosis’, based on the articles, “Vitamin K targets tumor cells for destruction by stimulating oxidative stress, without toxicity to healthy tissues“.[14] Therefore, consuming sufficient pickles prevents human from fatal disease such as cancer.

Sensory Properties

Western pickles are generally sweet (because of sugars added during fermentation), sour (because of the vinegar used) and salty (because of the brine used).[15] Additional flavours can be added via the inclusion of herbs and spices during the fermentation process; in North America, the most common addition is dill, yielding dill pickles.[15] Colour is often added to ensure conformity among all pickles yielded in a batch: turmeric caramel and chlorophyll are utilized.[15] Another important sensory aspect of pickles is their crispness. Lime and alum are sometimes used as firming agents to ensure a satisfying crunch upon consumption without drastically altering the overall flavour.[15]

Appearance Factors


Video: Scientific research about changing pickles' color

When the brine used to make pickles is disposed of, the pickling salt can seep into wetlands, contaminating the soil and creating breeding grounds for mosquitoes. Scientists with the U.S. Department of Agriculture are developing a new pickling solution, and it's being tested with a leading pickle company. A Mt. Olive Pickle company official says its consumers are not noticing the difference.

Regulations

In Canada, pickles must follow stringent guidelines. Predominantly, pickles “shall be the product prepared from clean sound vegetables or fruits and salt and vinegar,” and may contain “spices, seasonings, sugar, food colour, a preservative, a firming agent, polyoxethylene sorbitan mono-oleate in an amount not exceeding 0.05% of the product, lactic acid, vegetable oils, and, in… mustard pickles only, a thickening agent.”[16]

Trends

Consumer trends regarding pickles in the United States and Canada seems relatively steady. Pickled products in the United States were valued at $2.4 billion in 2011, and are expected to reach $2.4 billion in 2015.[17] Consumption of pickles, however, is expected to see a slight decline: 1.3kg per capita in 2013 is expected to drop to 1.2kg per capita by 2016.[17]

How to make Pickles

If you want to make your own pickles, here is a website which teaches how to make house-style pickles step by step. Check it out now!!!
http://www.thekitchn.com/how-to-make-dill-pickles-cooking-lessons-from-the-kitchn-193350

Benefits and Risks

Benefits

What is beneficial about cucumbers? Cucumbers are known to contain lariciresinol, pinoresinol and secoisolariciresinol which are three types of lignans, a presence of unqiue polyphenols in plants. [18] These ignans have a strong history of reserach in connection with reduced risk of cardiovascular disease, as wel as several types of cancer types including breast, uterine, ovarian and prostate cancers. [18] Fresh extracts from cucumbers have also recently beeen shown to ahve both antioxidant and anti-flamitory properties. [18]Substances in fresh cucumber extracts help scavenge free radicals, help improve antioxidant status, inhibit the activiyt of pro-inflammaory enzymes like cyclo-oxygenase 2 (COX-2) and prevent over production of nitric oxide in situations where it could pose health risks. [18]As a member of the Cucurbitaceae family of plants, cucumbers are rich source of triterpene phytoutrients called cucurbitacins. [18]Cucurbitacins A, B, C, D, and E are all contained in fresh cucumber. [18]

Risks

Digestive upset

Abdominal Pain

It is reported that consuming too much pickles will upset people’s digestive system. [19]People who eat excessive amounts of pickles are probably experience diarrhea, abdominal discomfort or pain. [19]

Bloating

Since pickles contain very high amounts of sodium, there is high probability that bloating and water retention will happen in human bodies.[19] When your body reacts to high concentration of sodium in blood plasma and fluids, it retains water to maintain the osmotic balance.[19] The obvious symptom is the swelling of body, which comes with different levels of discomfort. [19]

Increased Kidney Workload

Kidney functions as filter of waste and other forms of toxin, which helps us maintain important nutrients inside bodies.[19] The large amount of salt consumed from pickles will increase the workload of kidney, resulting in the disorder of kidney function.[19] If people are under kidney’s disorder, they have to talk to doctors and go for a low-salt diet right away.[19]

Interesting Facts

News

In May 2011, cucumbers were infected with E.coli were claimed to have casued the deaths of at least ten people, leadng to some retailers withrawing cucumbers from sale in Germany, Austria and the Czech Republic. After the outbreak, the World Health Organization stated that it was a completely new strain of bacterium involved. [20]

The Department of Agriculture estimates that the average American eats 8.5 lbs of pickles a year! WOW! [21]

Television

VeggieTales is an American series of children’s computer animated films featuring vegetables in order to convery “moral themes.” [22] One of the central characters in the show is Larry the Cucumber! [22]He conducts a recurring musical segment entitled Silly Songs with Larry, in which Larry performs humorous musical numbers.[22]

Tradition

In the United States, the “Christmas Pickle,” or in other words, an ornamental pickle, is placed on the Christmas tree amongst the other decorations.[23] On Christmas morning, the person who finds the pickle on the tree would receive an extra gift from “Santa Claus” and it was beleived that the person would also have a year of good forture. [23]The tradition is believed to have come from Germany but this has since been disproven. [23]Woolworths was the first company to import these types of decorations into the United States in 1890. [23]

In the Pacific Islands, natives pickle their foods in holes in the ground lined with banana leaves, and use them as food reserves in case of storms.[23] The pickles are so valuable that they've become part of the courting process, helping a man prove he'll be able to provide for a woman. [23]In Fiji, guys can't get a girl without first showing her parents his pickle pits. Definitely not Tinder![23]

In the Delta region of Mississippi, Kool-Aid pickles have become ridiculously popular with kids. [24]The recipe's simple: take some dill pickles, cut them in half, and then soak them in super strong Kool-Aid for more than a week.[24] According to the New York Times, the sweet vinegar snacks are known to sell out at fairs and delicatessens, and generally go for $.50 to a $1 (we think this sounds a little gross!)[24] If you want to learn how to make ‘koolickes’, you can click this link below!
http://www.seriouseats.com/2013/04/how-to-make-koolickles-kool-aid-pickles-memphis-tennessee.html

It is rumored that Christopher Columbus might never have "discovered" America in 1492 voyage if it weren’t for pickles![21]Columbus rationed pickles to his sailors to keep them from getting scurvy.[21]According to historians, he even grew cucumbers during a pitstop in Haiti to restock for the rest of the voyage.[21]

Berrien Springs, Michigan is known as the Christmas Pickle Capital of the World because in December, the town hosts a parad where they toss out fresh pickles to people in the crowd watching the parade. [21]

Jokes

Within our society, there is a strong tendecy to use different types of food as sources of humor in order to provoke laughter and provide amusement. Below are some jokes we found about pickles! Ha!
Q: What do you call a pickle you buy at a great price? A: A sweet Dill! [25]
Q: Why did the cucumber need a lawyer? A: Because it was in a pickle![25]
Q: What do you call the pickle that got run over on the highway? A: Road dill.[25]

Team11 Video


About: Here is a video describing all you want to know about pickles.

Summary

Team11 Reflection

Before doing this project, we knew very little to nothing about pickles. As a result, we decided to explore this subject in greater detail since it is a very flexible topic and no one in previous years of this course had ever done. After undergoing research for this topic, we have become more knowledgeable about the origins, history, processing, chemistry, health benefits and pickles in popular culture. As one of the most popular snack or food in north america, pickles play important roles in daily life. Since there are still some health issues existing when consuming certain amounts of pickles, there will be more researches conducted on the influence of pickles on human health.

Summary

Pickles have been in existence from as far back as 3000 years ago and was originated in South Asia. Pickles come from the cucumber fruit that grown on a vine and is used for flavour and to preserve cucumbers out of season. There are two types of pickling which are long fermentation-based pickling and quick unfermentated pickling. Before the processing stage, the pickles are harvested by famers and transported to factories to be cleaned, inspected to ensure the elimination of bacteria and then stored in huge chillers. After this, it goes through fermentation, testing and packaging where they are placed in glass jars.The chemical properties of pickles are lactic acid bacteria, brine and vitamin K. Pickles are also usually sweet, sour and salty.In addition, pickles poseses many health benefits such as anti-iflamitory properties and there are strict regulations they undergo before reaching the increasing number of consumers across the globe.

Potential Exam Question

Question1

Which of the following options is correct about the fermentation process ?

A: The cucumbers that are preserved by this method have a much shorter shelf life comparing to those that have been preserved by pasteurization and refrigeration methods.

B: Fermentative bacteria in fermented pickles transforms the sugars present in the ingredient into alcohol (ethyl alcohol) and carbon dioxide.

C: Hard water usually used in this method since soft water can discolour the pickles.

D: The manufacturer usually use brine liquid which consists of basically water and 30 percent of salt.



Answer: B

Explanation: Fermentative bacteria transforms the sugars present in the ingredient into an acid. These bacteria also generate flavor compounds which are associated with fermented pickles. These are called "processed" pickles, and though they take as many as five weeks to cure, they last up to 2 years. Answer A is incorrect since cucumbers that are preserved by fermentation method have the longest shelf time. C is also incorrect because the hard water discolour the pickles. D is incorrect they use 10 percent of salt for the brine.

Question2

Which of the following bacterias is the desirable bacteria for pickles in process of fermentation and preservation?

A: Proteolytic and lipolytic bacteria

B: Staphylococcus aureus

C: Lactic Acid bacteria

D:Clostridium botulinum



Answer: C

Explanation: Lactic acid bacteria is the most important bacteria associated with fermentation in pickling process. . B and D are pathogenic bacterias and A is irrelevant to fermentation.

References

  1. ↑ 1.0 1.1 Nair, B.M., & Prajapati, J.B. (2008). The History of Fermented Foods. In E.R. Farnworth (Ed.), Handbook of Fermented Functional Foods, Second Ed. (pp. 1-22). Boca Raton, Florida: CRC Press. Accessed on March 27th.
  2. ↑ 2.0 2.1 2.2 Vogel, M.R. (2006). Cucumber History. Food Reference.com Accessed on March 27th from http://www.foodreference.com/html/a-cukes-history.html#Recipe
  3. ↑ 3.0 3.1 Aggie Horticulture. Pickles and Salads Owe a Debt to India. Texas A&M Agrilife Extension. Accessed on March 27th from http://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/cucumber.html
  4. ↑ 4.0 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 Wikipedia. Cucumber. Accessed on March 27th from https://en.wikipedia.org/w/index.php?title=Cucumber&gettingStartedReturn=true
  5. ↑ 5.00 5.01 5.02 5.03 5.04 5.05 5.06 5.07 5.08 5.09 5.10 5.11 5.12 5.13 5.14 5.15 5.16 Madehow. Pickle. Accessed on March 23 from http://www.madehow.com/Volume-4/Pickle.html
  6. ↑ 6.0 6.1 6.2 6.3 6.4 Humphries, Ervin G. and Henry P. Fleming. Anaerobic Tanks for Cucumber Fermentation and Storage. 1989. Accessed on March 23.
  7. ↑ 7.0 7.1 7.2 7.3 7.4 7.5 William Schafer, Making Fermented Pickles and Sauerkraut (2014). Accessed on March 27th from http://www.extension.umn.edu/food/food-safety/preserving/pickling/making-fermented-pickles-and-sauerkraut/
  8. ↑ 8.0 8.1 8.2 8.3 8.4 AL ROKER. (2011, March 28) The Chemistry of Pickles. NBC LEARN. Podcast retrieved from http://www.nbclearn.com/chemistrynow/cuecard/52647
  9. ↑ 9.0 9.1 Sodium Chloride. (n.d). In Wikipedia. Retrived March 26, 2015, from http://en.wikipedia.org/wiki/Sodium_chloride#External_links
  10. ↑ 10.0 10.1 Lactic acid. (n.d). In wikipedia. Retrived March 27, 2015, from http://en.wikipedia.org/wiki/Lactic_acid#Foods
  11. ↑ Food and Agriculture Organization of the United Nation. Salt Concentraton. 5.5.2. Retrived from http://www.fao.org/docrep/x0560e/x0560e10.htm
  12. ↑ the World's healthiest foods, Cucumbers. Retrived from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=42
  13. ↑ 13.0 13.1 13.2 13.3 13.4 Dr.Mercola(2004). 10 Important Facts About Vitamin K That You Need to Know. Retrived from http://articles.mercola.com/sites/articles/archive/2004/03/24/vitamin-k-part-two.aspx
  14. ↑ 14.0 14.1 Felix DiFara(2010). The remarkable anticancer properties of vitamin K. Life Extension publication. Retrived from http://go.galegroup.com/ps/i.do?id=GALE%7CA245395526&v=2.1&u=ubcolumbia&it=r&p=HRCA&sw=w&authCount=1
  15. ↑ 15.0 15.1 15.2 15.3 Amin, A., Azhar, M., Chandra, P., Nayak, K., Nissar, S., Saqib, N., & Sofi, F.R. (2013). In Y. Srivastava (Ed.), Advances in Food Science and Nutrition (128-142). Ondo State, Nigeria: Science and Education Development Institute. Accessed on March 27th.
  16. ↑ Government of Canada Justice Laws Website. (2015). Processed Products Regulations. Accessed on March 27th from http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._291/FullText.html
  17. ↑ 17.0 17.1 Government of Canada Agriculture and Agri-Food Canada Website. (2012). Condiments (Olives and Pickles) Accessed on March 27th from http://www.ats-sea.agr.gc.ca/amr/6296-eng.htm
  18. ↑ 18.0 18.1 18.2 18.3 18.4 18.5 The World's healthiest foods. Cucumbers. Accessed on March 27th from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=42
  19. ↑ 19.0 19.1 19.2 19.3 19.4 19.5 19.6 19.7 Sylvie Tremblay, Side Effects of Eating Too Many Pickles or Pickle Juice (2015). Livingstrong.com. Accessed on March 27th from http://www.livestrong.com/article/409857-side-effects-of-eating-too-many-pickles-or-pickle-juice/
  20. ↑ BBC News. E. coli cucumber scare: Spain angry at German claims. Accessed on March 27th from http://www.bbc.com/news/world-europe-13605910
  21. ↑ 21.0 21.1 21.2 21.3 21.4 Cothran, Shannon. "12 Pickle Facts Everyone Should Immediately Commit to Memory." Mental_floss. Mental Floss, 27 July 2009. Web. 23 Mar. 2015. Accessed from http://mentalfloss.com/article/22347/12-pickle-facts-everyone-should-immediately-commit-memory
  22. ↑ 22.0 22.1 22.2 Wikipedia. VeggieTales. Accessed on March 27th from http://en.wikipedia.org/wiki/VeggieTales.
  23. ↑ 23.0 23.1 23.2 23.3 23.4 23.5 23.6 Wikipedia. Christmas pickle. Accessed on March 27th from http://en.wikipedia.org/wiki/Christmas_pickle.
  24. ↑ 24.0 24.1 24.2 Ben Carter. How to Make Koolickles, Kool-Aid Soaked Pickles. Serious Eats. Accessed on March 27th from http://www.seriouseats.com/2013/04/how-to-make-koolickles-kool-aid-pickles-memphis-tennessee.html
  25. ↑ 25.0 25.1 25.2 Anonymous. "Pickle Jokes - Vegetable Jokes." Pickle Jokes - Vegetable Jokes. Jokes 4 Us, 2015. Web. 23 Mar. 2015. Accessed from http://www.jokes4us.com/miscellaneousjokes/foodjokes/picklejokes.html
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